Carrot Dip with Jerk Seasoning

Ingredients:

• 450 g medium carrots, peeled
• 1 large onion, peeled and cut into 8 wedges (leave the root end in, but trim)
• 2 unpeeled garlic cloves
• 2 tbsp. l. olive oil
• 1 tbsp. jerk seasonings
• Zest and juice of 1 lime (about 0.5 tsp zest and 2 tbsp juice)
• 1/4 cup coconut milk, mix well
• 0.5 tsp coarse salt
• To serve: warm tortillas, chopped celery, cucumbers and/or sweet peppers cut into sticks

Preparation:

1. Preheat oven to 220°C and position the rack on the middle level.
2. Cut the carrots into 2.5 cm (1 in) pieces. Cut any thick slices in half lengthwise so the carrots are roughly the same size. Gently toss the carrots, onion, garlic, olive oil, and jerk seasoning on a large baking sheet. Place in the oven and roast until the largest pieces are very tender and browned in spots, about 50 minutes, stirring once halfway through. Remove from the oven and let cool slightly. Discard any tough onion parts.
3. Once the vegetables have cooled, squeeze the garlic out of its skin and place it in a food processor along with the carrots and onion, lime juice, coconut milk, salt, and 2 tablespoons of water. Process until smooth, scraping down the sides of the bowl as needed. Add an additional 1 tablespoon at a time to achieve the desired sauce consistency.
4. Transfer the sauce to a small bowl and sprinkle with lime zest. Serve with flatbreads and vegetables.